Ingredients

The following ingredients have 4 Servings
  • 3 carrots (diced)
  • 1 small onion (diced)
  • 4 stalks celery (diced)
  • 1 cup green beans (cut into ¾-1 inch pieces)
  • 1 green squash (diced)
  • 2 cups chopped escarole (or greens of your choice)
  • ½ lb sweet sausage
  • 16 ounces cannellini beans (one small can drained)
  • 1 cup uncooked soup size pasta (½ pound)
  • 4 cups chicken stock (more if needed. (vegetable stock can be used))
  • season with black pepper and sea salt to taste

Instruction

  • in a small stock pot add a tablespoon of olive oil, the diced carrots, celery and onion. Allow them to cook for 5-7 minutes.
  • Add the diced zucchini, and green beans and continue to cook for about 5 minutes
  • Remove the sausage from the casing and add it to the stock pot, break apart the sausage and allow it to brown
  • Add the chicken stock, bring to a boil, turn down the heat and allow to simmer.
  • Add the cannellini beans and continue to simmer for about 30 minutes.
  • Add in the pasta and continue to simmer for another 10 minutes.
  • add in the escarole and allow to wilt.
  • serve with a sprinkle of grated cheese and crusty bread.